A smart and seductive salad. Marinating the red onion for an hour or so in the smashed pomegranate and lime juice takes away its punch, leaving behind fresh, bitter-sweet and peppery flavours. Perfect with a dense, buttery rice or a smoky lamb kebab, if you’re that way inclined.
- Yield: 6 Servings as a side
- ½ a pomegranate seeds (see here for how to deseed)
- 2 tablespoons lime juice
- 2 teaspoons sugar
- ½ teaspoon salt (or to taste)
- 3 tablespoons rapeseed oil
- a pinch of chilli powder
- ½ a red onion, very thinly sliced
- 300 g mooli
- 200 g radishes
- First make the dressing. Put the pomegranate seeds into a large bowl and crush them with your (scrupulously clean) hands until they become very juicy, then add the lime juice, sugar, salt, oil and chilli powder. Mix and taste, adjusting it as you wish (you might need a little extra sugar if your pomegranate is sour). Add the red onion and leave to marinate for an hour.
- Peel the mooli with a vegetable peeler and slice as thinly as you can. Wash the radishes, top and tail them, and slice thinly.
- Add the radish and mooli slices to the dressing, mix well, then place on a shallow dish or rimmed platter.